This Chocolate Mousse Roll Cake combines the best of both worlds – a super fluffy vanilla roll cake filled with a heavenly chocolate mousse. This cake is incredibly light and delicate, melting in your mouth with each bite. Follow along as I guide you step by step through the process of creating this delectable dessert. From greasing the pan to rolling the cake, you’ll learn all the tips and tricks to achieve a flawless result.
Prep time: 40mins | Cook time: 15mins | Yield: 8-10 servings
Step-by-Step Video Recipe:
Written Recipe:
Super Fluffy Chocolate Mousse Roll Cake
Yield:
8-10 servings
Prep Time:
40 minutes
Cook Time:
15 minutes
This Chocolate Mousse Roll Cake combines the best of both worlds - a super fluffy vanilla roll cake filled with a heavenly chocolate mousse. This cake is incredibly light and delicate, melting in your mouth with each bite.
Ingredients
For the Vanilla Cake:
- 3/4 cup (90g) All-purpose flour
- 1 1/2 tsp (6g) Baking powder
- A pinch of salt
- 3 large eggs at room temperature (separate the whites from the yolks)
- 1/2 cup (100g) Granulated sugar
- 1 tsp (5g) Vanilla extract
- 2 Tbsp (28g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
For the Chocolate Mousse Filling:
- 3/4 cup (110g) Semi-sweet chocolate, chopped or chips
- 2/3 cup (160g) Heavy cream, cold
- 2 Tbsp (16g) Powdered sugar
- 1/2 tsp Vanilla extract
- 2/3 cup (150g) Cream cheese at room temperature
Instructions
For the Vanilla Cake:
- Grease a 9x13in (22x33cm) cake pan with butter. Line the pan with parchment paper and grease the paper with butter to prevent sticking. Set it aside.
- Preheat the oven to 350°F (180°C) for approximately 5 minutes before baking the cake.
- Combine the flour, baking powder, and salt in a medium bowl. Whisk together the dry ingredients and set aside.
- Beat the egg whites on medium speed, gradually adding the sugar. Continue beating until soft peaks form.
- Add the egg yolks one at a time, mixing until well combined.
- While the mixer is still running, add the vanilla extract and vegetable oil. Mix just for a few seconds to combine.
- Sift the dry ingredients over the mixture in two or three additions, folding gently after each addition. Be careful not to deflate the whipped eggs.
- Spread the batter evenly into the prepared pan and bake for about 15 minutes. Avoid overbaking.
- Allow the cake to cool completely at room temperature. Do not remove the parchment paper, as it will be used later for rolling.
For the Chocolate Mousse Filling:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Set it aside at room temperature while making the whipped cream.
- In a separate bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Avoid overmixing.
- In another bowl, beat the cream cheese until creamy. Add the melted chocolate and beat until combined and smooth.
- Add approximately 1/3 of the whipped cream to the chocolate mixture and mix vigorously using a wire whisk. Once incorporated, add the remaining whipped cream in two additions, folding gently until well combined.
- Cut the two smaller sides of the cake diagonally.
- Evenly spread the chocolate mousse over the cake and roll it, starting from the smaller side and using the parchment paper to assist in rolling.
- Wrap the cake roll with parchment paper and refrigerate for at least two hours before cutting.
- Remove the parchment paper and sprinkle powdered sugar on top before serving. Enjoy!
